Ooooooooh it’s still a bit parky, isn’t it? In my ongoing quest to find soups that remind me of Summer (COME BACK, MILD DECEMBER, ALL IS FORGIVEN), I found this recipe and it’s a cracker. It’s a little spicy so it warms you up from the inside and it’s chunky so it feels more substantial then some soups, which is nice after a long day.
The chopping is a bit of a hassle, but if you’re pushed for time (or just can’t be arsed) just roughly chop all the veg and either add it all in at number (3) or simmer the soup for longer at number (7) and make it more of a stew.
What you need:
An onion (roughly chopped)
a clove of garlic (crushed or chopped)
a medium potato (half roughly chopped, half finely chopped)
a large carrot (half roughly chopped, half finely chopped)
2 sticks of celery (roughly chopped)
A small red/yellow/orange pepper (finely chopped)
750ml 1/2 strength chicken stock
Milk or cream
What to do:
1) First, chop all of your veg according to the instructions. Sounds like a faff, but will save you time later and make everything easier.
^ Guess where I got bored of ‘finely chopped’…
2) Heat some garlic and chilli oil (or normal oil if you don’t have any) in a heavy bottomed pan and add your chopped onion. Cook gently for about 15m.
3) Add the garlic and stir, then add your roughly chopped potato, carrot and celery and half the sweetcorn. Put the finely chopped stuff to one side.
4) Add a teaspoon of chilli powder and a teaspoon of smoked paprika and stir for a couple of minutes to coat the veg in all the lovely spices.
5) Add the stock, bring to the boil, cover and simmer for about 15m until the veg is soft.
6) Whizz the soup, then taste it for spiciness. If you need more heat then add some more chilli powder.
7) Put it back on the heat and add your finely chopped veg and cook for another 10m, until the potato is cooked
8) Add the milk or cream